Smoked Fish Egusi
Deep, smoky egusi the way it should taste — built on proper hardwood-smoked catfish.
⏱ 45 minutes · Serves 6
Ingredients
- •400g smoked catfish, flaked
- •2 cups ground egusi
- •Palm oil
- •1 onion
- •Blended pepper mix
- •Ugu or spinach
- •Stock and seasoning
Method
- 1Fry onion in palm oil, add pepper mix and cook down 10 minutes.
- 2Stir in egusi paste and fry gently until it curdles.
- 3Add stock, smoked fish and simmer 10 minutes.
- 4Fold in greens, season and serve with swallow.